How Do I Cook Bolognaise Sauce in the Slow Cooker?

Deedee73

mmmmm, don't forget a teaspoon of MMMMMMy Mate Marmite!!

Queenie

Deedee73 wrote:

mmmmm, don't forget a teaspoon of MMMMMMy Mate Marmite!!

:rotfl: :T :rotfl: :T :rotfl:

zubezube

Deedee73 wrote:

mmmmm, don't forget a teaspoon of MMMMMMy Mate Marmite!!

Yeuch, thanks but no thanks:D

zubezube

Thank you very much everyone, i have been using an awful lot of reipies, hints and tips from OS board and i have to say i'm loving it.
The smell fom my kitchen right now is gorgeous.
Thanks again and keep up the good work

stressedoutmumof1

Thanks Queenie, after reading this at work this morning - guess what's in my SC now!! Although mine is on high (well I didn't get home till 3.30pm)

V.Lucky

Anyone know if Quorn mince would work with this recipe in the slow cooker?

Thanks

shazspice

Hi can anyone advise me on the best way to make spag bol in a slow cooker? should i brown the mince first in a microwave? Also whats the easiet way to make the sauce, I have a jar of bolognase sauce but would love to know how to make my own.

Thanks

lil_me

I brown it in a frying pan, then drain off all excess fat.

Mine I add as I go along but this ones a nice recipe, http://www.bbc.co.uk/food/recipes/database/bolognesesauce_1306.shtml unfortunately DP dislikes it with bacon or wine so I do it without those.

If you google bolognese sauce you will probably find loads of ideas

pawpurrs

I do delias recipe which is a proper regu with chicken liver and pork mince, thanks actually going to make some this weekend as one batch does about 8 meals, must take the pork out of the freezer and buy some celery!

tawnyowls

Definitely brown the mince - I've heard of more than one case of poisoning from mince cooked in an SC because the temp didn't get up sufficiently high in a sufficiently short time to kill off the bugs. Mince has a lot of surface area for bacteria to grow on, plus when you mince something, bacteria from the surface of the piece of meat get a chance to spread over the rest of the meat.